You know those No-bake Cookies? Some people call them Minute Cookies, and I’m sure there are other names I can’t think of right now. They’re made with cocoa powder and peanut butter, and I love them, but the other day, the kids wanted some and I was out of cocoa powder. I didn’t want them to just be peanut butter flavor, so instead I used cream cheese. At the last minute, I stirred in some chocolate chips so the mixture would have little bits of chocolate throughout. I even refrigerated them so that some of the chocolate bits would get crunchy. They were a huge hit.
How do you like to make your no-bake cookies?
Before I get to the recipe, I wanted to mention that the way I knew it was National Oatmeal Cookie Day was from a tweet from Zulka Sugar. They recently sent me a bag of their pure cane sugar, which is granulated, non-GMO unrefined Morena sugar made from freshly-harvested sugar cane. We love it for everything we bake, and also for sprinkling on oatmeal or in herbal tea. It would be lovely in this recipe.
3 cups quick-cooking or 1-minute oats
1/4 cup shredded coconut (sweetened or unsweetened)
4 ounces cream cheese
1 teaspoon pure vanilla extract
4 tablespoons butter
1 1/2 cups granulated sugar
1/2 c. milk
3/4 cup chocolate chips
1. Line a baking sheet with parchment paper. Set aside. In a large bowl, place oatmeal, coconut, cream cheese, and vanilla. Set aside.
2. In a medium saucepan set over low heat, melt butter. Stir in sugar and milk. Raise heat to medium high. Swirl the pan occasionally while it comes to a boil. When the mixture comes to a boil so that the entire surface of the mixture is covered in bubbles, cook for exactly 50 seconds. Remove from heat and pour into the bowl with the oatmeal. Working quickly, stir until everything is well combined. Stir in chocolate chips and mix until some are melted, but some remain unmelted.